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Enzymatic Preparation and Stability of Hypoglycemic Peptides from Hairtail Waste
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Wenzhu LI1, 2, Hongbin CHEN2, Ruibing ZHOU2, Qian ZOU2, Cheng LI3, Xiaomin ZHOU3, Yu LIU2, Zhongjie YU2, Di SUN2, Xiaojun YAN2, Qingbao MA1, 2, *, Wei JIANG2, *
Science and Technology of Food Industry | 2026, 47(18) : 202 - 210
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Science and Technology of Food Industry | 2026, 47(18): 202-210
• Process Innovation and Intelligent Manufacturing •
Enzymatic Preparation and Stability of Hypoglycemic Peptides from Hairtail Waste
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Wenzhu LI1, 2, Hongbin CHEN2, Ruibing ZHOU2, Qian ZOU2, Cheng LI3, Xiaomin ZHOU3, Yu LIU2, Zhongjie YU2, Di SUN2, Xiaojun YAN2, Qingbao MA1, 2, *, Wei JIANG2, *
Affiliations
  • 1Fujian Province-Indonesia Marine Food Joint Research and Development Center (Fujian Polytechnic Normal University), Fuqing 350300, China
  • 2National Engineering Research Center for Marine Aquaculture (Institute of Innovation and Application), Zhejiang Ocean University, Zhoushan 316022, China
  • 3Zhejiang Xingye Group Co., Ltd., Zhoushan 316022, China
Published: 2026-09-15 doi: 10.13386/j.issn1002-0306.2025070394
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In this study, hairtail by-products were used as raw materials to optimize the enzymatic hydrolysis conditions for preparing α-glucosidase (α-GLU) inhibitory peptides using flavourzyme, through single-factor experiments and response surface methodology. The optimal hydrolysis conditions were determined to be an enzymatic hydrolysis temperature of 55 ℃, pH8.0, enzymatic hydrolysis time of 5.3 h, and enzyme addition of 9620 U/g. Under these conditions, the α-GLU inhibition rate of the inhibitory peptide from hairtail waste (IPHW) reached 64.8%±0.6%. Molecular weight analysis indicated that IPHW was mainly composed of oligopeptides with molecular weights below 1000 Da, accounting for 89.5%. In vitro stability tests showed that IPHW exhibited high stability under neutral or mildly alkaline pH, non-high-temperature, UV-shielded, and metal ion-free conditions (Na+, Mg2+, and Al3+). After simulated gastrointestinal digestion, IPHW retained more than 85% of its inhibitory activity, demonstrating good digestive stability. These results provide a novel approach for the high-value utilization of hairtail by-products and offer a theoretical basis for the development of natural, safe, and effective α-GLU inhibitory hypoglycemic peptides.

hypoglycemic peptide  /  hairtail waste  /  stability  /  α-glucosidase  /  enzymatic preparation
李文珠, 陈鸿彬, 周芮冰, 邹骞, 李澄, 周小敏, 刘宇, 余中节, 孙迪, 严小军, 马庆保, 姜维. 带鱼下脚料降血糖肽酶法制备及其稳定性研究. 食品工业科技, 2026 , 47 (18) : 202 -210 . DOI: 10.13386/j.issn1002-0306.2025070394
Wenzhu LI, Hongbin CHEN, Ruibing ZHOU, Qian ZOU, Cheng LI, Xiaomin ZHOU, Yu LIU, Zhongjie YU, Di SUN, Xiaojun YAN, Qingbao MA, Wei JIANG. Enzymatic Preparation and Stability of Hypoglycemic Peptides from Hairtail Waste[J]. Science and Technology of Food Industry, 2026 , 47 (18) : 202 -210 . DOI: 10.13386/j.issn1002-0306.2025070394
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Year 2026 volume 47 Issue 18
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doi: 10.13386/j.issn1002-0306.2025070394
  • Receive Date：2025-08-01
  • Online Date：2026-10-24
  • Published：2026-09-15
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  • Received：2025-08-01
Affiliations
    1Fujian Province-Indonesia Marine Food Joint Research and Development Center (Fujian Polytechnic Normal University), Fuqing 350300, China
    2National Engineering Research Center for Marine Aquaculture (Institute of Innovation and Application), Zhejiang Ocean University, Zhoushan 316022, China
    3Zhejiang Xingye Group Co., Ltd., Zhoushan 316022, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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